Directions

1.Heat oven to 375°F (190°C).

2.In a food processor, pulse flour, sugar and salt to mix. Pulse in cubed butter until it is pea-size. Pulse in ice water and lemon juice until dough forms bumpy curds. Turn the dough out onto a rolling surface and knead until it just comes together to form a dough.

3.Roll dough out between two pieces of parchment paper to from a 10 inch round and place on a baking sheet. Place in the refrigerator until you have finished mixing your apples.

5.Remove the dough from the refrigerator and spoon apple filling into centre of crust, spreading to within 2 inches of edge. Gently fold the edge of crust over filling, ruffling decoratively. Brush crust edge with milk; sprinkle with 1 teaspoon sugar.

6.Bake 35 to 40 minutes or until crust is golden brown and apples are tender, covering with foil for the last 10 minutes if necessary to prevent excessive browning.

7.Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; heat to boiling. Reduce heat and continue to boil gently 4-5 minutes. Remove from heat. Stir in whipping cream, vanilla and salt. Be careful as it may sputter and spray. Cool 15 minutes.

8.Spoon over warm or cool galette and serve with ice cream or whipped cream.

Directions

1.Heat oven to 375°F (190°C).

2.In a food processor, pulse flour, sugar and salt to mix. Pulse in cubed butter until it is pea-size. Pulse in ice water and lemon juice until dough forms bumpy curds. Turn the dough out onto a rolling surface and knead until it just comes together to form a dough.

3.Roll dough out between two pieces of parchment paper to from a 10 inch round and place on a baking sheet. Place in the refrigerator until you have finished mixing your apples.

5.Remove the dough from the refrigerator and spoon apple filling into centre of crust, spreading to within 2 inches of edge. Gently fold the edge of crust over filling, ruffling decoratively. Brush crust edge with milk; sprinkle with 1 teaspoon sugar.

6.Bake 35 to 40 minutes or until crust is golden brown and apples are tender, covering with foil for the last 10 minutes if necessary to prevent excessive browning.

7.Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; heat to boiling. Reduce heat and continue to boil gently 4-5 minutes. Remove from heat. Stir in whipping cream, vanilla and salt. Be careful as it may sputter and spray. Cool 15 minutes.

8.Spoon over warm or cool galette and serve with ice cream or whipped cream.